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1
Make the dough: In a small bowl, dissolve the yeast and honey in 1/4 cup of the warm water.
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2
In a stand mixer fitted with a dough hook, combine the flour and salt.
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3
Pour in the oil and, when absorbed, scrape in the dissolved yeast.
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4
Add the remaining 1/2 cup water and knead on low speed about 5 minutes.
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5
Turn the dough out onto a floured board and knead 2 or 3 minutes longer.
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6
The dough should be smooth and firm.
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7
Cover with a damp towel and let rise in a warm spot for 30 minutes.
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8
(Dough will stretch when lightly pulled.)
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9
Divide the dough into 4 balls, about 6 ounces each.
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10
Work each ball by pulling down on the sides and tucking under the bottom of the ball.
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11
Repeat 4 or 5 times.
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12
Then on a smooth unfloured surface, roll the ball under the palm of your hand until the dough is smooth and firm, about 1 minute.
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13
Cover with a damp towel and let them rest for 15 to 20 minutes.
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14
At this point, the balls can be loosely covered with plastic wrap and refrigerated for 1 to 2 days.
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15
Place a pizza stone in the oven and preheat it to 450 degrees F.
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16
Heat a large skillet over high heat and cook the eggplant and artichoke hearts separately in 1 tablespoon olive oil, adding more oil if necessary.
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17
To prepare each pizza, place a ball of dough on a lightly floured surface.
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18
Press down on the center, spreading the dough into a 7 or 8-inch circle, with the outer border a little thicker than the inner circle.
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19
(Or roll out with a rolling pin.)
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20
Place dough on a pizza paddle or a cutting board and brush it with olive oil.
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21
Arrange the mozzarella and fontina cheeses over the inner circle.
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22
Top with the eggplant and artichoke hearts.
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23
Add a layer of tomato slices and sprinkle over the Parmesan and thyme.
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24
Slide the pizza onto the pizza stone and cook until the dough is brown and the cheese is bubbling, about 8 to 10 minutes.
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25
Remove carefully, cut into 6 slices, and sprinkle with basil.
